Happy Pancake Day

Today is a very happy pancake day indeed. Why? Because it’s the first time in years that I have remembered to cook pancakes on pancake day. Although it almost didn’t happen… again. Last night I told the kids we would have pancakes for breakfast. So I got up this morning and starting making a fruit salad. Luckily my son breezed into the kitchen and cheerily mentioned pancakes.

Now because I was a bit flustered at my forgetfulness I made these slightly differently from the recipe I usually use for 2 reasons. Firstly, I usually add a couple of tablespoons of sugar to the batter, but I forgot (it didn’t seem to matter a jot). And secondly I thought I’d try using self raising flour instead of plain, with less baking powder. These beauties puffed up a treat so I won’t look back.

So hoorah and huzzah we feasted on a pile of pancakes this morning. Pretty impressive for a Tuesday morning. These are lovely and simple, both to make and in flavour, which means they present themselves as the perfect carrier for any delightful topping you might fancy. I will always go for blueberries and maple syrup but around the table there were artful combos made from peanut butter, chocolate spread, honey, bananas etc etc.

This recipe makes a lot of pancakes. There are 5 of us and we all love to eat. One of us ate 7 pancakes this morning, you know who you are. So if you are a little less greedy than us you could reduce the quantities or just make them all and freeze your leftovers or, if you’re feeling generous share them with your neighbours.

Classic Pancakes

Serves 5 greedy people


Ingredients

  • About 2 tablespoons of butter
  • 450ml whole milk
  • 3 eggs
  • 330g self raising flour
  • 1 heaped teaspoon baking powder
  • A couple of tablespoons of sugar (optional)

Method

  • First, in the pan you are going to cook your pancakes in, melt the butter then take off the heat and leave while you whisk the other ingredients together.
  • Whisk the milk and eggs before adding the dry ingredients and keep whisking until there are no lumps.
  • Now pour in the melted butter and whisk again .
  • Heat your pan (it really needs to be non-stick) over a medium heat and add big dollops of pancake batter and leave to cook without touching until little bubbles start to appear on the surface. Flip and cook on the other side for a minute or so.
  • You can eat these as they are ready or keep them warm in a low oven while you finish cooking the whole batch.

Fluffy Banana Pancakes

We eat pancakes for a lovely relaxing weekend breakfast fairly regularly, simply because the kids love them. When my son asked for them recently I felt like I needed to jazz things up a bit, I do tend to get bored quite easily.

I’ve tried a few different jazzy additions to my pancake batter like blueberries, raspberries, chocolate chips and seeds but these banana beauties seem to impress the most.

A banana pancake might sound rather humble but it tastes anything but. The flavour is actually quite subtle but that is to its merit and it is matched by an equally delicate whiff of vanilla. What’s more, adding a mashed up banana to my pancake mix seems to make them lighter and fluffier, almost cloud like.

So roll up your sleeves and get whisking, banana pancakes are calling.

<a data-pin-do=”buttonFollow” href=”https://www.pinterest.com/pinterest/archibald2142/”>Rachel’s&nbsp;Hungry</a&gt;

Fluffy Banana Pancakes Recipe

Serves 5 – 6 hungry pancake lovers

Ingredients

  • 450ml milk (plant milk will work but I tend to use semi-skimmed)
  • 3 eggs
  • 1 banana, mashed to a puree
  • 1 teaspoon of good quality vanilla extract
  • 1 teaspoon of caster sugar
  • 330g plain flour
  • 3 heaped teaspoons of baking powder

Method

  • First of all decide if you want to serve these as soon as they are cooked to eagerly waiting greedy people, or if you want to serve them all as a big stack once you’ve cooked them all. If you want to cook them all before serving, pop your oven on to about 100C and pop in a baking tray with a bit of foil over it so that you can keep the pancakes warm and soft.
  • In a large jug thoroughly whisk the eggs, milk and vanilla then whisk in the banana and sugar.
  • Mix the flour and baking powder together then add this to the other ingredients and whisk again.
  • Heat a pan to a medium heat and smear a very small amount of butter or oil in your pan.
  • Drop large tablespoons of pancake batter into the pan and cook for a couple of minutes. I can usually get 3 at a time in my pan.
  • Flip over your pancakes once they are golden and cook for a further minute on the other side. You should see them puff up nicely.

Warning! One of the best pieces of culinary advice I have ever received is NEVER PAT A PANCAKE or press down on it or it will loose it’s puff! If we wanted a flat pancake we’d be making crepes.

  • Keep cooking in batches until you have used all the batter.
  • Serve with more banana, honey, pecans, chocolate spread or, my fave, blueberries and maple syrup.